9

Feb

Potatoes filled with prawns and yoghurt

More from Adam Moore

Ingredients:
4 large unpeeled potatoes, washed

250g peeled cooked prawns roughly chopped

1/4 cup natural reduced fat yoghurt

1/4 cup fresh wholegrain breadcrumbs

1/4 cup grated reduced fat Cheddar cheese

Method: 
1. Prick the potatoes with a fork and bake at 200°C for 1 hour or until tender, (or microwave on High for 15 minutes).
2. Pan fry prawns in frypan until lightly browned.
 3. Cut the tops off the potatoes and scoop out most of the flesh. Combine flesh with prawns, yoghurt and pepper and spoon mixture back into potatoes. 
4. Top with combined breadcrumbs and cheese. Bake at 200°C for 10 minutes or until top is crisp and lightly browned.

Preparation time: 15 minutes

Cooking time: 70 minutes

Serves: 4

Leave a Reply

Your email address will not be published. Required fields are marked *